Basketball Cake

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Ingredients

  • as needed PreGel Evolution Glaze – Orange

Chocolate Sponge Cake

  • 100 gr. PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake
    50 gr. butter
    1 each whole eggs

Chocolate Gelato

  • 2700 gr. milk
  • 600 gr. sugar
  • 270 gr. PreGel Totalbase (Water & Milk Base – Cold Process)
  • 350 gr. PreGel Cacaopat Traditional Paste (Chocolate – Unsweet)

Peanut Semifreddo Mousse

  • 300 gr. PreGel Happy Torte (Neutral Frozen Mousse Base)
  • 1000 gr. heavy cream
  • 70 gr. PreGel Peanut Traditional Paste

Vanilla Semifreddo Mousse

  • 300 gr. PreGel Happy Torte (Neutral Frozen Mousse Base)
  • 1000 gr. heavy cream
  • 40 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)

Method

Chocolate Sponge Cake

  1. In mixer with the paddle attachment, cream butter.
  2. Incorporate eggs one at a time; scrape sides of the bowl in between incorporations; add some of the dry ingredients in between incorporation of eggs to prevent mixture from breaking.
  3. Incorporate remaining dry ingredients until mixture comes together.
  4. Spread onto a Silpat lined sheet pan.
  5. Bake at 350°F/177°C for about 7 to 8 minutes.
  6. Allow to cool and set aside for assembly.

Chocolate Gelato

  1. Combine all ingredients and blend well with an immersion blender.
  2. Freeze in batch freezer.
  3. Extract and use as needed in final assembly.

Peanut Semifreddo Mousse

  1. Combine all ingredients in a mixing bowl with the whip attachment.
  2. Whip to medium peaks.
  3. Pour into desired mold and allow to set in freezer.

Vanilla Semifreddo Mousse

  1. Combine all ingredients in a mixing bowl with the whip attachment.
  2. Whip to medium peaks.
  3. Pour into desired mold and allow to set in freezer.

Assembly

  1. Prepare the Chocolate Sponge Cake, Chocolate Gelato, and Peanut Semifreddo Mousse.
  2. In two same size dome molds, pipe the Peanut Semifreddo Mousse all around the dome to create a 1,3 cm thick shell in the shape of the dome.
  3. Place in the blast freezer and allow to set.
  4. Carefully spread Chocolate Gelato into the dome mold, about 2,5 cm thick.
  5. Immediately top with a layer of Chocolate Sponge Cake, then a layer of Vanilla Semifreddo Mousse, about 1 inch thick.
  6. Please in the blast freezer to set.
  7. Carefully spread a layer of Chocolate Gelato into the mold, filling to the top.
  8. Place in the blast freezer to set completely.
  9. Once set, carefully unmold the dome by gently heating with a blow torch.
  10. Place the two domes together, using extra Semifreddo Mousse to help the two pieces stick together.
  11. Place the bottom on a 7,6 cm cake circle as the base of the basketball; store in the freezer until ready to glaze.
  12. Carefully glaze the basketball using PreGel Evolution Glaze – Orange
  13. Use a spatula to help the glaze run down the bottom of the basketball.
  14. Using tempered chocolate, or coating chocolate, pipe lines on the cake in the style of a basketball.
Source: http://www.pregelrecipes.com